Pre-heat the oven to 180°C/Gas Mark 4. Place the baking cases into a cupcake tin.
Cream together the butter and sugar until light and fluffy. Gradually beat in the eggs and the vanilla extract. If the mixture starts to curdle, add a little flour. Fold in the remaining flour with a spoon.
Spoon the mixture into the baking cases and bake for 15-20 minutes until well risen and firm to the touch.
Remove from the oven and leave to cool on a cooling rack.
To make the meringues place the egg whites into a large bowl and whisk on a slow speed for 2 minutes or until the egg whites are foamy. Whisk on medium speed for a further 2 minutes and finally on high speed for a further minute.
Gradually add the sugar into the egg whites, continually whisking on high speed until the mixture is stiff and glossy.
Line a baking sheet with greaseproof paper. Place a teaspoon of mixture per mini meringue onto the baking sheet.
Place in the centre of the pre-heated oven for 25 minutes. Turn the oven off and leave the meringues in the oven until completely cool.
In a separate bowl whip the double cream until it creates still peaks when lifting your whisk. Spread the cream onto the cupcakes and top with a mini meringue.
Place two or three fresh raspberries on the meringue, drizzle with raspberry coulis and dust with icing sugar for the perfect finish.
This recipe is courtesy of Dr. Oetker Baking Range